Tofu Salad

We wanted to take a break from meat so we decided to go vegetarian for a night. This Tofu Salad is packed with flavor, and very healthy for you too!

What you need:

  • 1 14-oz pack firm tofu, rinsed and cut into 1 inch cubes
  • 8 cups salad blend
  • 1/2 cucumber, cubed
  • 2 medium carrots, peeled and sliced

For the dressing:
  • 3 tablespoon Canola oil
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 2 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, minced
  • 1/2 teaspoon salt

What to do:

In a small bowl, whisk all the dressing ingredients. Over medium-high heat, put 2 tablespoons of the dressing in a non-stick frying pan. Place the tofu in the pan and cook it in the dressing (instead of oil) for about 2 to 3 minutes on each side, or until golden brown. If you feel that the dressing is drying up, add more to the pan. Remove from the heat and set aside.

In a bowl, toss all the veggies with the remaining dressing. Top with the warm tofu and serve immediately.

Tips, Tricks and Tweaks:

1. Keep an eye on the tofu - it burns easily.
2. Firm or extra firm tofu works best in this recipe.
3. Make the dressing a day in advance to give the flavors more time to meld together.
4. Don't forget to dry off the tofu with a paper towel before slicing it to avoid splatters when frying.


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